Saturday, July 29, 2017

Sunday Dinner July 30, 2017

On the Menu
  • Grilled Chicken Breast with an Asian Flair
  • Rice Pilaf
  • Cabbage and Peppers
  • Golden Beet Salad

Grilled Chicken Breast with an Asian Flair
8 Servings
¼  cup soy sauce
½ cup orange juice
2 tablespoons ginger root, chopped, fine
1 tablespoon garlic, minced
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
8 boneless skinless chicken breast

Whisk together soy sauce, orange juice, ginger, garlic, oil and chili peppers then pour in a large zip lock bag.Add chicken and turn to coat. Cover and chill for at least 3 hours or over night. 
Heat grill to medium, place seasoned chicken pieces on the grate in the grill.
Cover with the grill lid and check in 10 minutes. Turn chicken pieces over and grill another 10 minutes. Move chicken pieces to the sides of the grate, away from direct heat.
Cook to an internal temperature of 165 degrees and remove from the grill. 

 Rice Pilaf
4 servings

2 tablespoons grape seed oil
1 small red onion, chopped, fine
1 medium carrot, chopped, fine
1 cup long grain brown rice, rinsed, drained
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulation onion
1½ cups water
2 sprigs fresh thyme, coarsely chopped

In a medium pot (rice cooks better in larger pots), heat oil, onions and carrots and sauté until onions are translucent.
Add rice, salt, granulated garlic and onion and mix until all ingredients are thoroughly combined.
Add the water and thyme, stir and let the water come to a boil, cover with foil then put on the lid. Reduce heat to the lowest setting, and cook without stirring or peeking into the pot for 40 minutes.

  Cabbage and Peppers  
 8 - 10 Servings


1/4 cup olive oil
1 large red bell pepper, julienne
1 large yellow pepper, julienne
1 large green pepper, julienne
1 large orange pepper, julienne
1 large red onion, julienne
4 - 6 large garlic cloves, sliced thin
1 large head of cabbage, shredded
1 tablespoon garlic, granulated
2 teaspoons sea salt
2 teaspoons pepper
1 teaspoon liquid smoke
1/2 bunch Italian parsley, roughly chopped

In a large sauce pan or wok, add the olive oil, peppers, onions, garlic and1/2 teaspoon of salt.  Saute until onion are translucent.
Add cabbage, granulated garlic, remaining salt, pepper and liquid smoke, mix thoroughly, cover and cook on medium heat 20 minutes mix at least 3 times during the cooking period.
At the end of 20 minutes mix in the parsley and remove from heat.
Taste for seasoning and adjust accordingly.
Cabbage should be firm at the end of the cooking period because it will continue cooking from the residual heat and you do not want it to become mushy.

 Golden Beet Salad
 8 Servings

6 medium golden beets
1 medium red beet - optional
¼ cup water
¼ cup olive oil
½ bunch Italian [flat leaf] parsley
1 stalk celery, sliced
1 medium fennel bulb, sliced - How to
1 medium red onion, sliced
¼ cup white wine vinegar
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon granulated garlic

Preheat grill or  oven 350 degrees F
Wash beets thoroughly, and place them in a roasting pan.
Pour water and 1 teaspoon of oil over the beets, toss them around until beets are coated then grill or roast in oven until tender.
Once beets cool, peel and cut into eighths.
Combine all vegetables in a large bowl.
Whisk together vinegar, remaining oil, salt, pepper and garlic pour over beets and mix thoroughly.
Let salad marinate a few hours before serving.

Friday, July 21, 2017

Sunday Dinner July 23, 2017

On the Menu
  • Mixed Greens with Caramelized Onions and Peppers
  • Pan Seared Salmon with Sazon Seasoning
  • Pasta Salad

Mixed Greens with Caramelized Onions and Peppers

4 – 6 Servings


2 pounds collards, kale or any greens, washed, chopped

¼ cup olive oil

¼ - ½ teaspoon crushed red chili peppers

1 large onion, sliced thin

1+ teaspoon sea salt

3 - 4 cloves garlic, minced or sliced

1 medium - large red bell pepper, sliced thin

½ cup orange juice or 1 large orange, juiced

1 teaspoon pepper

2 teaspoons oregano or dried herb


Heat the olive oil in a large skillet or wok.  Add the crushed red chili peppers, sliced onions and ½ teaspoon salt.  Sautee the onions over medium heat until they are caramel in color, do not let them burn.  Add the garlic and red bell peppers; continue sautéing approximately 3 minutes.  Add the greens, orange juice, 1 teaspoon salt, pepper and dry herb; mix until all ingredients are well incorporated.  Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes, stirring occasionally.  That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.

Pan Seared Salmon with Sazon Seasoning
4 Servings
4 - 6 ounce salmon fillets
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon pepper
1 -2 teaspoons Sazon seasoning
2 tablespoons vegetable oil

Rinse fillets and pat them dry with a paper towel.  Sprinkle the fillets generously with salt, pepper, garlic, onion and sazon seasoning and let  them set refrigerated for 1 hour or overnight. Heat the oil in a large frying pan over medium high heat place fillet in pan and
cook for 3 minutes. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.

 Mediterranean Pasta Salad

6 Servings


½ pound pasta of your choice

2 quarts water

   For the Dressing

   ¼ cup extra virgin olive oil

   1 lemon, juiced

   ½ teaspoon sea salt

   freshly ground pepper to taste

   ½ teaspoon granulated garlic

   ½ teaspoon granulated onion

   2 tablespoons fresh dill

1 avocado, diced, squirt w/lemon juice

2 roma tomatoes, seeded, sliced

¼ cup kalamata olives cut in half

½ medium cucumber, cut in ½ lengthwise seeded and sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small red onion, sliced


Bring 2 quarts of water to a boil, add pasta to the boiling water and stir gently.

Let water come back up to a rapid boil, remove pot from the heat and cover.

Let pasta sit covered and undisturbed for the amount of cooking time as stated on the package.

Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.

Transfer pasta to mixing bowl, add a little oil and salt and mix thoroughly.

Place pasta in the refrigerator and let it cool for approximately 1 hour.

   For the Dressing

Place olive oil, lemon juice, salt, pepper, garlic and onion in a food processor or blender; blend until creamy.

Add dill and pulse just until incorporated. 

Remove the cold pasta from the refrigerator and add all remaining ingredients, dressing included and toss to combine.

Keep salad chilled until ready to serve.

Saturday, July 15, 2017

Sunday Dinner July 16, 2017

 On the Menu

Tilapia with Jalapeno Lime Marinade 

 4 Servings


3 – 4 large jalapenos, minced, seeds removed

3 limes, juiced

½ cup grapeseed oil

3 tablespoons, fresh cilantro, minced

4 large cloves garlic, minced

4 (4 ounce) tilapia fillets
1 teaspoon sazon seasoning
crushed red chili peppers to taste 


Combine jalapenos, lime, oil,  cilantro and garlic in a bowl and whisk. Let  tilapia marinate in the refrigerator 2 – 3 hours or overnight.

Remove fillets from refrigerator, place them on a rack and let them drain. Sprinkle both sides of fillets with sazon seasoning and crushed red chili peppers.

Heat a non-stick skillet on medium high then add fillets, the oil from the marinade should be sufficient to prevent them from sticking to the pan.  Cook for 3 minutes per side.

6 - 8 Servings

1 pound slender asparagus, tough ends trimmed
10 ounces arugula
¼ cup sun dried tomatoes
1 ½ ounces shaved Parmesan cheese
For the Vinaigrette Dressing:
Juice of 1 lemon
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
¼ teaspoon sea salt
½ teaspoon pepper
½ teaspoon granulated garlic

Preheat oven to 400°F
Whisk the dressing ingredients in small bowl to blend, cover and refrigerate.
Let stand at room temperature 30 minutes and re-whisk before using.
Place asparagus spears on a baking sheet. Drizzle ¼ cup vinaigrette over and turn to coat, then spread in single layer.  
Roast asparagus until just crisp/tender, about 8 - 12 minutes, depending on size.
Cut asparagus in thirds on the bias.
Combine arugula, asparagus and sun dried tomatoes in large bowl.
Add remaining vinaigrette and toss to coat.
Transfer salad to platter; add shaved cheese. 
4 Servings
1 cup Jasmine brown rice
2 cups water
1 bay leaf
1 tablespoon olive oil
½ cup frozen baby lima beans, rinsed, drained
1 teaspoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 – 3 tablespoons chopped fresh dill

Rinse rice thoroughly with cold water and strain.
In a medium size pot, add rice, water and bay leaf; bring to a boil and let it boil uncovered for 7 minutes.
Drain rice through a wire mesh strainer reserving cooking liquid and bay leaf then set them both aside.
Return pot to the stove and heat, add the oil, thoroughly drained rice, bay leaf, lima beans, salt, onion and garlic.
Mix ingredients and let it cook approximately 6 minutes, stirring occasionally.
Add the reserved liquid; make sure it covers rice by at least 1 inch.  Add more water if necessary.
Bring pot up to a boil, stir then cover with a tight fitting lid. Reduce heat to the lowest setting and let rice cook 35 minutes undisturbed.
After the 35 minutes has elapsed, remove pot from the heat and let it sit unopened for 10 minutes.
After 10 minutes, remove top and gently fold in the fresh dill. 
6 Servings

3 pounds red cabbage- coarsely shredded
1 lemon. juiced
1 tablespoon olive oil
1 medium onion sliced thin
2 granny smith apples, cored, sliced thin
1 cup orange juice
¼ cup 100% maple syrup [grade B]
1 tablespoon cider vinegar
½ teaspoon sea salt
½ teaspoon pepper
1 bay leaf
¼ teaspoon ground cloves

Squeeze the lemon juice into a large pot of boiling water then add the lemon. The juice is important as it seals the color in the cabbage.
Add the cabbage to the boiling water and boil approximately 3 minutes then drain thoroughly, discard the lemon.
In a skillet over medium heat add the olive oil and onions; sauté stirring frequently until onions are caramel in color.
Add the apples and cook until apples are slightly softened.
Add the juice from the orange, maple syrup, vinegar, salt, pepper,bay leaf and cloves, mix thoroughly.
Mix in cabbage and cook 13 minutes stirring frequently. 
Remove bay leaf before serving.

Friday, July 7, 2017

Sunday Dinner July 9, 2017

On the menu

8 - 6 ounce Servings
1 - 3 pound Salmon Fillet
1 teaspoon sea salt 
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon smoked paprika
1 teaspoon coarsely ground black pepper
½ teaspoon cinnamon, ground
½ teaspoon ginger, ground   
6 to 8 pineapple rings
6 to 8 Bing cherries 

Wash and pat dry the salmon fillet with a paper towel.  Place it on a sheet pan lined with enough plastic wrap to cover the whole fillet.
In a small bowl, mix together all of the dry seasonings then sprinkle or rub it generously on both sides of the fillet.  Use the plastic wrap and cover the fillet.  Place pan in the refrigerator and let the fillet marinate for 3 hours or overnight.
Remove fillet from refrigerator and let it sit at room temperature 30 - 45 minutes. 
Get a clean sheet pan and spray or wipe it lightly with oil. Remove the fillet from the plastic   wrap then place it on the lightly sprayed/oiled pan. Place the pineapple slices on top of the fillet then put a cherry in the center of each circle. Place the salmon in a preheat oven (450 degrees F) or preheated grill (medium heat). Let it cook for 15 minutes then remove it from the heat. Let fillet sit another 10 minutes before cutting into it.  The thin end will be well done and the thick end will be done but not over cooked. The whole fillet will still be juicy. 
 If you cook it any longer than 15 minutes, you risk the chance of it being over cooked.

8 Servings

8 cups cold water
1 pound elbow macaroni
2 teaspoons sea salt
1 – 2  teaspoons black pepper
2 tablespoons paprika
2 tablespoons extra virgin olive oil
1 – 2 tablespoons Dijon mustard
1 medium red/green bell pepper, diced
1 medium red/white onion, diced
1 small carrot, grated
½ cup black olives, sliced
1 cup of sweet pickle relish, drained
½ cup of mayonnaise w/olive oil

Note:  We are going to add layers of flavor to this salad by adding 1 or more ingredient and then mixing thoroughly before adding the next ingredient.
In a large pot, bring 8 cups of water to a boil, add pasta then bring the pot back up to a rapid boil and stir.
Cover pot, turn off the burner and let pasta sit 6 – 8 minutes covered and undisturbed (see package for actual cooking time).
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt, pepper and paprika, mix thoroughly.
Add olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once cool add add peppers and onions and mix
Add grated carrots.
Add olives and mix
Add relish and mix.
Add the mayo and mix. 
Taste for flavor and adjust seasoning accordingly.

8 Serving


1 small head of red or green cabbage

2 medium jalapeno peppers

2 medium carrots, sliced on the bias

½ bunch scallions cut on the bias

1 small bunch of cilantro, roughly chopped

½ teaspoon sea salt

½ teaspoon oregano

1 medium orange, juiced or juice of 1 lemon

¼ cup apple cider vinegar

Note: Orange juice makes the dressing sweet, great for children. The longer it marinates, the better it taste. 


Remove core from cabbage and shred.  Place cabbage in a colander and rinse thoroughly then drain.

Roast jalapeno peppers, let cool then slice and remove the seeds and vein. Then slice or dice peppers.

Cut scallions on the bias.

In a large bowl, combine all the vegetables; add the salt, oregano, orange juice and vinegar.  Mix thoroughly, cover and let salad marinade a few hours before serving.

Taste best after 2 - 3 days when all the vegetables are pickled.

Very delicious!

Servings 6- 8


1 pound black beans, dried – (Do not soak)
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced

Olive oil, for sautéing, plus 1 tablespoon
1 white onion, large dice
1 red pepper
1 green pepper

6 cloves garlic, chopped
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt


In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and chili pepper. Simmer on low heat, with pot partially covered until the beans are tender, but not completely done, about 1 hour.

While beans are cooking, roast the red and green pepper by placing them directly on the burner, turn with tongs until the whole pepper is charred.

Place the peppers in a zip lock bag for about 15 minutes.

Once the peppers are cooled, remove the stem and black skin to reveal the smooth layer underneath.

Cut the peppers open to remove the seeds then dice.

In a sauté pan, add the olive and sauté onions, peppers and garlic until onions are translucent. 

Transfer to a blender, add the vinegar and puree to a pulp. Use some of the bean water if needed to the puree.

Add the puree to the beans, season with salt and continue to cook until beans are done about 30 minutes.